Clean whole chicken and place in large pot of water with bay leaf, chopped onion, pepper and a dash of salt (don't use too much salt for the mushroom soup has plenty). Bring to a boil and boil on low for about 30 to 45 minutes.

2

Meanwhile, steam broccoli for about 5 minutes and cool with cold water to keep the broccoli from cooking more. Wash mushrooms (slice into fat pieces if whole). Drain chicken *but save about a cup of chicken broth*- when chicken cools, debone and cut into bite size pieces.

3

In large deep casserole dish, pour about a 1/2 cup of chicken broth to keep chicken moist, then lay chicken, slightly steamed broccoli, and fresh mushrooms slices. Spread cream of mushroom soup over top. Then sprinkle Kraft Cheddar Cheese. Repeat layer 2 more times or until at the edge of the casserole dish. Put some broccoli spears on top of chicken casserole for decorative purposes.

4

Bake at 375 degrees F in oven uncovered until bubbly hot and top is golden brown, about 30 to 45 minutes. Let cool for about 15 minutes. Enjoy!